Cookbook

Chicken Pot Pie

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Nothing says southern comfort food like homemade chicken pot pie!  I love this recipe and it’s even better with homemade crust!!

Chicken Pot Pie

1 cup peeled and diced tomatoes, 3/4 cup sliced carrots, 1/2 cup butter, 2/3 cup onions, diced, 1 1/4 teaspoons salt, 1/2 teaspoon ground pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon poultry seasoning, 1/2 cup flour, 1 1/2 cups chicken broth, 1 cup milk, 3 cups shredded chicken, 1 cup peas, 2 pie crusts, 1 egg white beaten together with 1 tablespoon water

Preheat oven to 425 degrees.

Place potatoes and carrots in small saucepan, cover with water and bring to boil 5-8 minutes to soften and then drain.  Melt 1/2 cup butter in large saucepan.  Add onion and saute 2-3 minutes.  Add salt, pepper, thyme, poultry seasoning and sprinkle flour on top and cook for 1 minute, stirring to evenly cook flour.  Gradually whisk in chicken broth and then milk.  Add potatoes and carrots and let simmer for a few minutes to thicken.  Stir in chicken and peas.  Turn heat off.

Fit pie crust into bottom of a deep-dish pie plate.  Pour filling into pie shell.  Place second pie crust on top and trim excess.  Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

Place on a baking sheet and place in oven and bake for 30 minutes or until golden brown.

(Note:  I use one baked deli chicken, helps with the sake of time.  Debone chicken and use for the 3 cups shredded chicken)

Enjoy!!

Happy Father’s Day to all you Father’s!!

“The father of one who is right with God will have much joy.  He who has a wise son will be glad in him.” Proverbs 23:24

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